This is one of our favorite meals - because it tastes good and is quick and easy to make.
Feeds: 2-4 people
1/4 c olive oil
2 T white vinegar
4 t roasted herb and garlic McCormick grill mates seasoning
2 chicken breasts
1/2 box linguine
1 can zesty tomatoes with jalapenos
Jalapeno jack cheese
1 Avocado
Combine first three ingredients. Place chicken breasts in a Ziploc bag and add marinade. Marinate chicken for 30 minutes.
Grill chicken or bake in oven (on a broiler pan) for 30 minutes at 375 degrees.
Boil water and add linguine. Cook 10 minutes. Drain. Add tomatoes to linguine.
Chop cooked chicken. Divide linguine, chicken, grated cheese, and avocado among plates.
Tuesday, June 30, 2009
Monday, June 29, 2009
Bethany Boogie Boarding 2009
I can't figure out why the video drops a couple letters in the titles here and there. Anyway, you can still enjoy it. I'll upload a new and improved version if I can figure it out.
Front Porch Makeover
When we built our house, we extended the front porch 3 feet so that we could have ample room to relax and enjoy. Well, that was 5 years ago. Until now, the porch was pretty empty. Over the last week or so, I ordered furniture and officially decorated. For a girl who doesn't consider herself as having anything close to a design gene, I think I did pretty good!
Beach Fun
This past weekend, Lorraine, Charlotte, and I headed to Bethany Beach for a girls beach weekend. We had so much fun. We spent a lot of time on the beach, ate crabs, made our own sundaes, enjoyed treats at Candy Kitchen, played a vicious game of scrabble, and hung out with the Chabots. I missed Sydney very much, but the break was good for me, and Sydney had a good time hanging out with Daddy. Check out our beach pics on Picasa: http://picasaweb.google.com/tbergeman/GirlsBeachVacation?feat=directlinkSunday, June 21, 2009
Happy Father's Day!
Today was definitely a crazy weather day. When I woke up this morning, I thought for sure we'd be spending Father's Day inside, but it turned out to be a decent day. The clouds came and went, and we had really, really sunny time and some cloudy time. At one point, we even had to put on sunblock! Anyway, we were able to celebrate inside and out.The Father's Day celebration was very nice. Tom made steak fajitas on the grill, and we did our typical presents and cupcakes. I think the fathers had a good time and know that they are appreciated!
Saturday, June 20, 2009
Blueberry Coffee Cake
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk
Cooking spray
2 cups fresh blueberries
1 tablespoon turbinado sugar
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Original source: Cooking Light
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk
Cooking spray
2 cups fresh blueberries
1 tablespoon turbinado sugar
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Original source: Cooking Light
Wednesday, June 17, 2009
Greek Steak Pitas
This was great for dinner last night. Very different from what we usually eat. Let me tell you, though, it was very difficult to find Greek seasoning. I went to Target and Giant and looked in the seasoning aisle. I turned out finding a Greek-style marinade and dry rub in the dressing aisle of Target. Anyway, if you're in Northern Virginia and want to make this recipe, let me know, and I'll let you have some of this rub. I have enough for years.
1/2 cup red wine vinegar
1 teaspoon Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1-pound) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6-ounce) package fresh baby spinach
4 (6-inch) pitas, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumber
1/2 cup (2 ounces) crumbled feta cheese
Preparation
Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
1/2 cup red wine vinegar
1 teaspoon Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1-pound) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6-ounce) package fresh baby spinach
4 (6-inch) pitas, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumber
1/2 cup (2 ounces) crumbled feta cheese
Preparation
Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
Tuesday, June 16, 2009
A Day in the Life of Sydney - 16 months
Tom and I are headed out of town soon, and grandma and grandpa are in charge! I put this schedule together for them so they know Syd's routine. I figured it might be fun to post it here so we can look back at it in a while and see how far we've come!
6:45-7:30 Wake up! Diaper change
7:30 Breakfast
Dairy (an entire container of yogurt)
Fruit (e.g., blueberries and strawberries)
Carbohydrates and/or Protein (e.g., toast, waffle, pancakes, cheerios, eggs, ham)
Milk (give it last or she’ll fill up on milk)
8:00 Playtime (there’s usually a diaper change during this time)
9:00-9:30 Nap (for anywhere between 0:45 and 2:00)
Wake up!
Diaper change
Snack (if she wakes up before 10:30; otherwise, ignore)
Fruit (e.g., mandarin oranges, applesauce, grapes)
Goldfish crackers
11:30-12:30 Lunch
Protein (e.g., chicken, turkey, ham, peanut butter)
Dairy (e.g., cheese or cottage cheese – not too much)
Vegetable (e.g., frozen peas, mixed vegetables, lima beans, green beans)
Carbohydrates (e.g., bread, crackers, bun, noodles, rice)
Milk
12:30-1:45 Playtime (there’s usually a diaper change during this time)
2:00 Nap (for anywhere between 1:00 and 2:30)
Wake up! Diaper change
4:30-5:00 Snack
Fruit (e.g., raisins, bananas, orange, pear)
Animal crackers or graham crackers
5:00 Playtime
6:00 Dinner
Protein (e.g., chicken, turkey, ham, fish, sausage)
Vegetable (e.g., tomatoes, cucumbers, chickpeas)
Carbohydrate (e.g., noodles, rice, bread, crackers)
Dairy (cheese)
Milk
7:00 Bath time
7:15 New diaper, jammies, and story time
7:30 Bedtime
6:45-7:30 Wake up! Diaper change
7:30 Breakfast
Dairy (an entire container of yogurt)
Fruit (e.g., blueberries and strawberries)
Carbohydrates and/or Protein (e.g., toast, waffle, pancakes, cheerios, eggs, ham)
Milk (give it last or she’ll fill up on milk)
8:00 Playtime (there’s usually a diaper change during this time)
9:00-9:30 Nap (for anywhere between 0:45 and 2:00)
Wake up!
Diaper change
Snack (if she wakes up before 10:30; otherwise, ignore)
Fruit (e.g., mandarin oranges, applesauce, grapes)
Goldfish crackers
11:30-12:30 Lunch
Protein (e.g., chicken, turkey, ham, peanut butter)
Dairy (e.g., cheese or cottage cheese – not too much)
Vegetable (e.g., frozen peas, mixed vegetables, lima beans, green beans)
Carbohydrates (e.g., bread, crackers, bun, noodles, rice)
Milk
12:30-1:45 Playtime (there’s usually a diaper change during this time)
2:00 Nap (for anywhere between 1:00 and 2:30)
Wake up! Diaper change
4:30-5:00 Snack
Fruit (e.g., raisins, bananas, orange, pear)
Animal crackers or graham crackers
5:00 Playtime
6:00 Dinner
Protein (e.g., chicken, turkey, ham, fish, sausage)
Vegetable (e.g., tomatoes, cucumbers, chickpeas)
Carbohydrate (e.g., noodles, rice, bread, crackers)
Dairy (cheese)
Milk
7:00 Bath time
7:15 New diaper, jammies, and story time
7:30 Bedtime
Wednesday, June 10, 2009
Baked Spiced Shrimp
This is - by far - the best shrimp recipe I've had in years!
3 pounds large shrimp, peeled and deveined
1 c butter
1/2 c olive oil
1/2 t oregano
1 T course black pepper
3/4 t salt
1/2 t paprika
1 T parsley, chopped
3/4 t basil
2 garlic cloves, minced
1 lemon, freshly squeezed
Put the shrimp in a large baking pan in one layer.
Melt butter and add the remaining ingredients. Pour mixture over the shrimp and bake for 8 minutes in a 450 degree oven. Remove from oven and place pan under the broiler for 5 more minutes to brown.
Serve over rice - there's plenty of sauce for dipping!
Original source: Mrs. Chabot
3 pounds large shrimp, peeled and deveined
1 c butter
1/2 c olive oil
1/2 t oregano
1 T course black pepper
3/4 t salt
1/2 t paprika
1 T parsley, chopped
3/4 t basil
2 garlic cloves, minced
1 lemon, freshly squeezed
Put the shrimp in a large baking pan in one layer.
Melt butter and add the remaining ingredients. Pour mixture over the shrimp and bake for 8 minutes in a 450 degree oven. Remove from oven and place pan under the broiler for 5 more minutes to brown.
Serve over rice - there's plenty of sauce for dipping!
Original source: Mrs. Chabot
Monday, June 8, 2009
Pasta with Zucchini and Toasted Almonds
We substituted whole grain penne pasta for the linguine in this recipe. Sometimes, I feel like I can't mix the vegetables and other ingredients into linguine as well as I can into other shorter pastas. Anyway, this was a nice, light summer dinner.
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted
Preparation
Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture.
Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
Original source: Cooking Light
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted
Preparation
Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture.
Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
Original source: Cooking Light
Sunday, June 7, 2009
Grilled Flank Steak with Avacado-Lime Salsa
I managed to forget to serve these with the cabbage, but they were still very tasty!
Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray
Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
Remaining ingredients:
8 (6-inch) corn tortillas
2 cups very thinly sliced green cabbage
Preparation
To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
Prepare grill to medium-high heat. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.
Original source: Cooking Light
Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray
Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
Remaining ingredients:
8 (6-inch) corn tortillas
2 cups very thinly sliced green cabbage
Preparation
To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
Prepare grill to medium-high heat. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.
Original source: Cooking Light
Happy Birthday to Lorraine and Mom!
Today, Mom is 60, and Lorraine is 30! Happy Birthday! We celebrated with a Mexican Fiesta. Anita's catered, and a bunch of Mom and Lorraine's friends came out to help celebrate. Mom has a *ton* of food leftover, so if you're in the mood for tacos, taquitos, flautas, chips and salsa, rice and beans, beer, or birthday cake - you know where to go! For pictures from the party, check out the Picasa site: http://picasaweb.google.com/tbergeman/June2009?feat=directlink
Friday, June 5, 2009
Roasted Rosemary Shrimp with Arugula and White Bean Salad
We ate this salad for dinner tonight. It was great, and Sydney put away some cannellini beans and shrimp!
Shrimp:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 pounds jumbo shrimp, peeled and deveined
Salad:
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15-ounce) can cannellini beans, rinsed and drained
Preparation
Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
Shrimp:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 pounds jumbo shrimp, peeled and deveined
Salad:
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15-ounce) can cannellini beans, rinsed and drained
Preparation
Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
Thursday, June 4, 2009
Feta and Green Onion Couscous Cakes over Tomato-Olive Salad
Cakes:
1/3 cup uncooked whole-wheat couscous
1/2 cup boiling water
1/4 cup (1 ounce) crumbled feta cheese
3 tablespoons egg substitute
2 tablespoons finely chopped green onions
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
Salad:
2/3 cup chopped seeded tomato
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped fresh parsley
2 teaspoons red wine vinegar
1/2 teaspoon olive oil
1/8 teaspoon freshly ground black pepper
3 cups gourmet salad greens
Preparation
To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 cup couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper). Arrange 1 1/2 cups greens on each of 2 plates. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.
Original source: Cooking Light
1/3 cup uncooked whole-wheat couscous
1/2 cup boiling water
1/4 cup (1 ounce) crumbled feta cheese
3 tablespoons egg substitute
2 tablespoons finely chopped green onions
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
Salad:
2/3 cup chopped seeded tomato
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped fresh parsley
2 teaspoons red wine vinegar
1/2 teaspoon olive oil
1/8 teaspoon freshly ground black pepper
3 cups gourmet salad greens
Preparation
To prepare cakes, place couscous in a medium bowl; stir in 1/2 cup boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 cup couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2 inch. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.
To prepare salad, combine tomato and next 5 ingredients (through 1/8 teaspoon pepper). Arrange 1 1/2 cups greens on each of 2 plates. Top each serving with 1/2 cup tomato mixture; arrange 2 cakes over tomato mixture.
Original source: Cooking Light
Wednesday, June 3, 2009
Overnight Coffee Cake
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
3 tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.
Source: Lisa Zimmerman
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
3 tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.
Source: Lisa Zimmerman
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